Potatoes And Peas In Cashew Cream Recipe

Name: Potatoes And Peas In Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes, cut into cubes; 1 cup frozen peas; 1 large onion, chopped; 2 teaspoons ginger-garlic paste; ½ cup tomato puree; salt; 1 teaspoon red chili powder; ½ teaspoon turmeric powder; ½ cup cashews (soaked for 4 hours); 2 tablespoons ghee; oil, to deep fry

Servings: persons

4 potatoes, cut into cubes
1 cup frozen peas
1 large onion, chopped
2 teaspoons ginger-garlic paste
½ cup tomato puree
salt
1 teaspoon red chili powder
½ teaspoon turmeric powder
½ cup cashews (soaked for 4 hours)
2 tablespoons ghee
oil, to deep fry

1
Deep fry the potatoes in oil till done.
2
Heat ghee in a pan.
3
Saute the onions in it till transparent.
4
Add the ginger-garlic paste and saute for 2 minutes.
5
Add tomato puree, salt, chilli and turmeric powder.
6
Stir till the puree boils.
7
Add the peas and potatoes.
8
Grind cashewnuts and add to the gravy.
9
Simmer till the gravy becomes thick.
10
Serve with hot rotis (Indian flatbreads) or puris.

147

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 potatoes, cut into cubes, 1 cup frozen peas, 1 large onion, chopped, 2 teaspoons ginger-garlic paste, and more.

Yes, Potatoes And Peas In Cashew Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potatoes And Peas In Cashew Cream

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